Couscous Primavera – A Fresh, Colorful Mediterranean
Couscous Primavera is a quick and nutritious dish that combines fluffy couscous with a medley of colorful vegetables.It is light yet satisfying, making it perfect for both lunch and dinner.The dish is highly customizable depending on seasonal produce.A simple dressing enhances the natural flavors without overpowering them.It can be served warm or cold, making it ideal for all seasons.This recipe is perfect for vegetarians and healthy eating enthusiasts.
Ingredients
- 1 cup couscous
- 1 cup vegetable broth or water
- 1 tablespoon olive oil
- 1 cup cherry tomatoes (halved)
- 1 zucchini (chopped)
- 1 bell pepper (sliced)
- 1/2 cup carrots (julienned)
- 1/2 cup green beans (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil (for sautéing)
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Juice of 1 lemon
- Fresh parsley (chopped)
Instructions
- Bring vegetable broth to a boil and pour it over couscous in a bowl. Cover and let it sit for 5 minutes, then fluff with a fork.
- Heat olive oil in a pan and sauté garlic until fragrant.
- Add carrots, green beans, and zucchini; cook for 3–4 minutes.
- Add bell peppers and cherry tomatoes; cook until tender but crisp.
- Season with salt, pepper, oregano, and basil.
- Add cooked couscous to the vegetables and mix gently.
- Drizzle lemon juice and add fresh parsley.
- Toss everything together and serve warm or chilled.
Notes
- Use whole wheat couscous for added fiber.
- Adjust vegetables based on seasonality.
- Keep vegetables slightly crisp for better texture.
- Lemon juice enhances freshness—don’t skip it.
- Add chickpeas for extra protein.
- Use low-sodium broth for a healthier option.
- Fresh herbs elevate the flavor significantly.
- Can be made ahead and stored in the fridge.